Forget dry taco shells and assembly bars. This cozy, one-pan Mexican Cornbread Casserole features a rich, saucy ground beef filling spiked with taco spices, sweet kernel corn, and juicy tomatoes, all tucked beneath a fluffy, cheddar-studded cornbread crust.
Ingredients
1 pound ground beef
1 1-ounce packet taco seasoning
1 14.5-ounce can diced tomatoes, undrained
1 14.5-ounce can whole kernel corn, drained
½ cup water
1 large egg
1 cup Martha White self-rising white buttermilk cornmeal mix
½ cup milk
2 tablespoons vegetable oil
1 cup shredded cheddar cheese
Method
Preheat the oven to 400℉. Spray an 8-inch casserole dish with cooking spray and set aside.
Brown ground beef in a large skillet until fully cooked. Drain off any grease. Add in taco seasoning, water, tomatoes, and corn. Stir and bring just to a boil. Pour into baking dish.
In a small bowl, stir together cornmeal mix, milk, egg, oil, and cheese until well blended. Drop by spoonfuls onto the top of the meat mixture in the baking dish.
Bake for 30-35 minutes or until golden brown on top. Enjoy!